Roasted Pork Loin Marinated in Mazzetti Balsamic Vinegar

07.12.2018

Recipes courtesy of Theo Randall.

Mazzetti Balsamic Vinegar of Modena has landed in the UK for the first time, launching two of its balsamic vinegars into Sainsbury’s stores nationwide, just in time for the festive entertaining season.

Within this recipe both the Oro and Bianca Balsamic Vinegars are used to celebrate their individual characteristics and complimentary ingredient partnerships. While the Bianca is used to provide depth of flavour in the potatoes, the Oro is the key ingredient used to marinade and glaze the pork.

Preheat the oven to 180C. Arrange the slices of coppa on a large sheet of greaseproof paper so they slightly overlap and make a shape big enough to wrap around the pork loin. Marinade the loin of pork for one hour in the Mazzetti balsamic vinegar. Turn over a few times so all the vinegar is absorbed in to the pork loin. Lay the pork out flat, skinned side down, on the coppa.

Mix the butter with the rosemary and lemon zest and juice to make a paste. Spread this evenly over the pork loin. Roll up the pork in the coppa, using the paper to help you roll, and tie up with string. (Keep the sheet of paper.)

Heat a heavy roasting tin on the hob and add a splash of olive oil. Place the pork loin in the tin and sear on one side for two minutes. Turnover and put the greaseproof paper on top. Transfer to the oven to roast for 30-40 minutes until a fork or skewer will go easily into the centre (an instant-read thermometer should register an internal temperature of 60C).

Remove the pork loin from the tin and set aside to rest. Meanwhile, deglaze the tin with the sweet wine and one tablespoon of Mazzetti balsamic vinegar, cook for five minutes until reduced. Put the pork loin back in the tin and baste the wine and balsamic juices over the heat for at least two minutes before carving. Serve with Salsa Verde.

For The Salsa Verde

Chop the herbs really finely and transfer to a bowl. Immediately cover with the oil so the herbs don’t turn brown.

Pound the anchovies, capers and garlic together in a pestle and mortar to make a paste.

Mix in the herbs (with their oil) and add Dijon mustard to taste. Season with salt and pepper (be careful as the capers and anchovies are both quite salty). This is best served freshly made, but any leftovers can be kept in a covered bowl or jar in the fridge for a couple of days – put a layer of olive oil on the surface of the salsa to prevent it from discolouring.

For the Potatoes with red onions

In a large pot of salted boiling water, add the potatoes and cook for five minutes. Remove from the water and place in a colander.

Place a non-stick baking tray on the stove, melt the butter and add the Mazzetti balsamic vinegar. Reduce for one minute, then add the onions, garlic cloves and rosemary. Gently cook for three minutes. Add the potatoes and mix well. Cover the dish in tin foil and bake in an oven at 180C for 25 minutes. Remove the tin foil and mix the potatoes well so all the balsamic vinegar and butter has been absorbed into the potatoes and red onions. Cook for a further 10 minutes. Check the seasoning and serve.